Optional: If you like the sweet twist, you can add a bit of brown sugar or maple syrup.

Preheat oven to 200°C (400°F).

Place the squash on a baking dish.

Season with salt, pepper, and garlic/spice.

Note: I used this time “Trinidad” (a mix of salt, lemon peel, garlic, clove and ginger), which I recently got airmailed from Florida by my good friends Pocha and Doug. Thank you, guys; it turned out delicious!

Drizzle with olive oil and toss well, spreading the squash on the dish.

Roast for 25-30 min, until the squash is tender and the edges are lightly browned.

Sprinkle herbs to serve.

Enjoy immediately. It is the perfect side!

For vegetarians: Just mixed the roasted squash with short pasta and grated parmesan. You will love it!